Bolognese Sauce

Nuvita Biscuits

The ultimate sauce for spaghetti

Makes: 450ml

Time required: 55 minutes plus simmering time


  • 4 (400g) tomatoes, skinned & pureed
  • 4 (400g) tomatoes, skinned & chopped
  • 1¼ (300ml) beef stock
  • 150ml red wine
  • ½ cup (100g) lean minced beef
  • 1 (75g) carrot, grated
  • 1 large (75g) onion
  • 1 stalk celery, chopped
  • 2 flakes (4g) garlic, crushed
  • 2 slices bacon
  • 1 bay leaf
  • 1tsp. (95g) oregano
  • ½ tsp. (2g) basil leaves
  • Salt & freshly ground black pepper to taste
  • 1 tbsp. (15ml) oil


  1. Prepare the vegetables, making sure that they are diced very fine. Remove strings from celery with a sharp knife before chopping. Remove the rind and cut the bacon into small pieces. Heat the oil in a pan and brown all the meat over a medium heat. Remove with a slotted spoon to drain out the oil. Add the vegetables to the oil. Add a little more oil if necessary, and cook over a low heat for 5 minutes. Put the meat and vegetables into a saucepan with the tomatoes, herbs and seasoning. Lastly add the tomato puree and stir in the wine. Bring to the boil and simmer gently for 45 minutes. Remove bouquet, garni and bay leaf before serving. Serve with spaghetti and other pastas with Parmesan cheese being served separately.

Not suitable to freeze.

Recipe Comments

  1. posted by Sonny on Mar 16, 2013

    What would make you comfortable? I planning on serving an authentic Bolognese sauce with Tagliatelle pasta, Caesar salad, Italian & Garlic Bread and to drink, a nice Chianti (of coarse non-alcohol drinks as well).
    I entertain fairly frequently, but not people I don’t know.
    Quiche would be lovely, and easy since I raise my own hens, but in all honesty, I eat it quite frequently.

  2. posted by Xbox Gamer on Mar 18, 2013

    I am doing a pasta bake with quorn pieces in a bolognese sauce topped with cheese, but my boyfriend wont be in till real later, so if i have mine will he be okay to reheat his in the microwave? sorry just i worry about reheating things! Thanks!!
    why do people have to be nasty when they answer? if you cant answer nicely then dont bother.
    thanks to all you guys who answered my question though!

  3. posted by Praveen on Mar 21, 2013

    So I made bolognese sauce for the first time and added a little too much red wine (actually, I doubled the recipe so I put in double the amount of wine and half a cup extra). The wine taste is too strong -you can’t taste anything else! Please help.

  4. posted by floydian8717 on Mar 23, 2013

    how many calories (approximately) in a plate of spaghetti bolognese ~ a plate of spaghetti with bolognese sauce ?
    please help =]

  5. posted by Andrew S on Mar 23, 2013

    I am trying to make my own bolognese sauce recipe and need to know one thing from you experiened cooks. What is the best ratio of milk or cream to the rest of the sauce?

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